Is Trans fat content in instant noodles really high

Information about Trans fat from experts:

According to Assoc.Prof.-Dr. Le Bach Mai – Deputy Director of the National Institute of Nutrition: “Trans fat is not only created by human (due to the process of vegetable oil hydrogenation, vegetable oil treatment at high temperatures) but also produced inside intestines of some herbivores, thus, there may be a small amount of trans fat in animal products such as meat, milk and dairy products of these animals (beef, buffalo meat, lamb and their milk). According to World Health Organization (WHO), National Academy of Sciences (NAS), American Heart Association (AHA) all agree that the quantity of daily Trans fat intake is below 1% of energy requirement, equivalent to 20 kcal (~ 2 g) in the total 2,000 kcal needed per day.

According to FDA (Food and Drug Administration) regulations, if a product contains less than 0.5g Trans fat per serving, it is allowed to be announced as “zero trans”.

The information that instant noodles contain high content of Trans fat is COMPLETELY INACCURATE.

At present, Vietnam has not had any regulation on announcement of Trans fat content in instant noodle products. However, Acecook Vietnam also pays much attention to controlling this substance during manufacturing process to ensure consumers’ health through the control of noodle frying process.

According to Trans fat testing results from Center 3 (2016) of a number of instant noodle products (including both fried and non-fried noodles) of Acecook Vietnam, Trans fat contents satisfy the standard of “zero trans” announcement of FDA, ranging only from (0.01 – 0.04) g Trans fat per 1 serving.

Low Trans fat contents due to oil and noodle frying stage in manufacturing process at Acecook Vietnam are currently controlled as follows:

Using solid oil that is naturally separated by indirect cooling agent which is cold water (not hydrogen).

Indirectly heating oil by steam (similar to distillation).

New oil always being provided with an amount equal to the loss throughout frying process in a continuous, steady manner in accordance with the system.

Temperature parameters, physicochemical indicators of oil such as AV index being controlled to be stable, lower than standards of Codex Alimentarius Commission and of Vietnam (AV ≤ 2 mg KOH/1g oil) to ensure fresh oil quality.

(AV: is the acid index of oil – Is the amount of KOH needed to neutralize free fatty acids in 1 gram of oil)